魚肉アクトミオシンと筋形質たん白混合系の熱凝固特性(魚肉の原料学的特性に関する研究-3-)

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Heat coagulation in mixed solutions (μ0.6, pH6.8) of actomyosin (AM) and sarcoplasmic extract at various mixing ratios was investigated in 6 fish species, and the contents of sarcoplasmic proteins (SP), coagulable SP (C-SP) and AM in muscle were determined in 8 species of fish. The range of the AM/SP ratio, in which protein coagulation takes place in the mixed systems at 90°C, varied with species; for migratory fish (chub mackerel, horse mackerel) the range extended to a higher ratio of 6:4, but for bottom fish (grub fish) or fresh water fish (crucian carp, carp) it was less than 4:6. Such a species variation in the heat coagulability of the mixed systems must be due to varied contents of the C-SP. The SP as well as the C-SP contents in muscle varied widely among species, increasing with the swimming activity of the fish, while no remarkable variation was observed in the AM content. The AM/C-SP ratios of the fish increased in the following order: chub mackerel, barracuda, round herring, horse mackerel, lizard fish, carp, crucian carp and grub fish. The variations in these ratios seemed to be closely related to the gel-forming capacities of the respective fish meats.
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